Cheesy Broccoli and Roasted Bell Pepper Strata
Jill
From May 2000 issue of Cooking Light
ingredients
- 1 tsp olive oil
- 1 1/2 cups chopped onion
- 1 1/2 tsp dried fines herbes
- 1/2 tsp black pepper
- 1/4 tsp salt
- 5 garlic cloves, minced
- 1 cup evaporated fat-free milk
- 1 Tbs Dijon mustard
- 2 8 oz cartons egg substitute
- 4 cups coarsely chopped broccoli florets (about 1 bunch)
- 2 7 oz bottles roasted red bell peppers, drained
- 12 slices hearty white bread
- Cooking spray
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/3 cup grated fresh Romano or Parmesan cheese
directions
- 1
Heat oil in a medium nonstick skillet over medium-high heat. Add onion, fines herbes, black pepper, and salt; sauté 5 minutes. Stir in garlic; remove from heat.
- 2
Combine milk, mustard, and egg substitute. Stir in onion mixture. Steam broccoli, covered, 5 minutes. Slice bell pepper into strips.
- 3
Arrange half of the bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon 2 cups broccoli and 1 cup bell pepper evenly over bread slices; sprinkle with 1/2 cup cheddar cheese. Repeat procedure with remaining bread, broccoli, and bell pepper. Top with Romano cheese.
- 4
Pour milk mixture over bread mixture. Cover; chill 8 hours or overnight.
- 5
Preheat oven to 325°.
- 6
Uncover; bake at 325° for 45 minutes or until set. Sprinkle with 1/2 cup cheddar cheese; bake an additional 5 minutes.
Source: Jill
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